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RASPBERRIES
Pick over carefully, set on ice, and serve in a dish unsugared. Strawberries may be served as above. ... RASPBERRIES AND CURRANTS
These berries, mixed, make a very palatable dish. Set on ice until ready to serve. Then pile in a mound, strewing plenty of pulverized sugar among them. As you do this, garnish the base with white or black currants (blackberries look pretty also) in bunch... RASPBERRIES AND CURRANTS
To ten quarts of raspberries and three quarts of currants take two and one-half quarts of sugar. Heat, crush and press the juice from the currants and proceed as directed for raspberries. ... RASPBERRY AND CURRANT JELLY
Follow the recipe for Currant Jelly, using half raspberries and half currants. ... RASPBERRY COCKTAIL
Mash a pint of ripe, red currants; strain them through cheesecloth; pour the juice over a pint of red raspberries and set on the ice to chill. At serving time sweeten to taste and pour into the glasses, putting one teaspoon of powdered sugar on the top of... RASPBERRY CORDIAL
Take a peck of morella cherries, and a peck of black hearts. Stone the morellas and crack the stones. Put all the cherries and the cracked stones into a demi-john, with three pounds of loaf-sugar slightly pounded or beaten. Pour in two gallons of double-r... RASPBERRY ICE
Make a strong lemonade, add raspberry juice to taste, and some grated pineapple. Put into freezer and turn like ice cream and pack, and let stand five hours. ... RASPBERRY ICE CREAM
1 quart of cream 4 ounces of sugar 1 pint of preserved green gages, free from syrup Press the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remainin... RASPBERRY JAM
To five pounds of red raspberries (not too ripe) add five pounds of loaf sugar. Mash the whole well in a preserving kettle (to do this thoroughly use a potato masher). Add one quart of currant juice, and boil slowly until it jellies. Try a little on a pla... RASPBERRY JAM
Pare your pine-apples, and cut them in thick slices. Weigh the slices and to each pound allow a pound of loaf-sugar. Dissolve the sugar in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. Boil it ten minutes, skimm... RASPBERRY JAM. MRS. E. S.
Weigh equal parts of fruit and sugar. Put the fruit into a preserving pan, and mash with a silver or wooden spoon; let boil up; then add the sugar; stir all the time while cooking. Strawberry or blackberry jam is made the same way. Thirty or forty minu... RASPBERRY JELLY
Follow the recipe for Currant Jelly. ... RASPBERRY VINEGAR
Put two quarts of raspberries in a bowl and cover them with two quarts of vinegar; cover and stand in a cool place for two days. Mash the berries; strain the vinegar through cheesecloth; pour it over two quarts of fresh raspberries; let stand for another ... RASPBERRY VINEGAR. MRS. E. S.
To nine quarts of mashed berries, add one quart of good vinegar; let stand from four days to a week; then squeeze out the juice. Add one quart of sugar to each quart of juice. Boil fifteen minutes; then bottle tightly. ... RASPBERRY WATER ICE
1 quart of strawberries 1 pound of sugar 1 quart of water Juice of two lemons Add the sugar and the lemon juice to the stemmed strawberries, let them stand one hour; mash them through a colander, and then, if you like, strain through... RATAFIA PUDDING.
Soak the crumb of a French roll and half a pound of ratafia cakes in milk or cream, then mix with them three ounces of warmed fresh butter, the yolks of five and the whites of two eggs, sweeten to taste; add one ounce of pounded almonds, and a few bitter ... RAW BEEF TEA.
1/4 lb Gravy Beef and 1 gill of Water Scrape the meat to a pulp with a sharp knife, pour over it with water; cover over and stand away for an hour. Strain off, and it is ready. As this is given to an invalid in small quantities, very little should be made... RECEPTION COCOA
Stir one cup of boiling water gradually onto two tablespoons of cocoa, two tablespoons of sugar and one teaspoon of cornstarch, a few grains of salt (that have been well mixed) in a saucepan; let boil five minutes, stirring constantly. Heat three cups of ... Rechauffee of Beef
Chop enough cold cooked corned beef to make a pint; chop the same quantity of cold boiled potatoes; mix the two together. Put them into a stewing pan, add one pint of stock; simmer for just a moment; take from the fire, add two eggs well beaten, a dash of... RECIPE FOR "LIGHT CAKES" (GIVEN MARY BY A FARMER'S WIFE)
In the evening mix a sponge consisting of 1/2 cup of mashed potatoes, 1/2 cup sugar, 1 cup of yeast or 1 cake of Fleischman's yeast dissolved in a cup of lukewarm water; 1/2 cup of a mixture of butter and lard and a pinch of salt and flour to thicken unti... RECIPE FOR "PULLED BREAD"
Take a Vienna loaf of bread, twelve-hours old, cut away all the crust with a clean-cut knife, then break away gently (with your fingers only) small finger-lengths of the bread, place in a moderate oven and brown a golden brown, and it is ready to serve. '... RECIPE FOR MAKING "BAKING POWDER"
Sift together three times (through a fine sieve) 8 tablespoonfuls of cream of tartar, 4 tablespoonfuls of baking soda (salaratus), 4 tablespoonfuls of flour. Cornstarch may be substituted for flour. This latter ingredient is used to keep the cream of tart...